Chinese · Dessert
Egg Custard Tart
A high-protein reinvention of the Cantonese egg custard tart, dan tat, pairing a thin butter pastry shell with a silky steamed-smooth custard built from whole egg, extra egg white and whey protein isolate instead of cream, delivering a dense protein floor without losing the signature wobble.
$1
25 minsPrep
25 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
246Calories
17.9gProtein
8.6gFat
23.3gCarbs
9.4gSugar
0.5gFiber
173mgSodium
176mgChol
3.9gSat Fat
177mgPotassium
107mgCalcium
1.7mgIron
0.7mcgVitamin B12
0.4mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Portuguese White Wine (Vinho Verde)
local
Hong Kong Style Milk Tea
international
vegetarian
sweet-spot
Instructions
1
Rub the cold cubed butter into the flour until it resembles fine breadcrumbs, then bind with the 18g beaten egg into a smooth dough.
2
Wrap the dough and rest it in the fridge for 20 minutes, then roll thin and line two 8cm individual tart tins, trimming the edges.
3
Chill the lined tins for a further 10 minutes, then blind-bake at 190°C for 8 minutes until pale and set; cool slightly.
4
Warm the skim milk gently (do not boil), then whisk in the whey protein isolate and sugar until fully dissolved and smooth.
5
In a bowl, whisk the whole egg and egg white together with the vanilla extract, then slowly pour in the warm milk mixture, whisking constantly.
6
Strain the custard through a fine sieve into a jug to remove any lumps or egg strands.
7
Pour the strained custard into the part-baked tart shells, filling almost to the top.
8
Bake at 160°C for 16-18 minutes until the custard is just set with a gentle wobble in the centre.
9
Cool on a wire rack for at least 15 minutes before serving, as the custard continues to set while cooling.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.3 oz36g for the pastry shell all purpose flour
- 0.4 oz10g cold, cubed butter
- 3/83/8 eggs, beaten, for pastry binding (18g)
- 1 1/21 1/2 eggs, whisked, for custard filling (70g)
- 1 1/41 1/4 egg whites, whisked in with the whole egg for extra protein with minimal fat (40g)
- 0.6 oz16g whisked into the warm milk until fully dissolved whey protein isolate
- 2.5 oz70g warmed gently skim milk
- 0.5 oz14g dissolved into the warm milk sugar white
- 0.1 oz2g vanilla extract
